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Old Card Catalog – FREE!

Angela Garbles from The Stranger finds amazing lengua tacos, lamb shanks and pozole in Greenwood at La Botana Restaurante Mexicano.

50 Cent is not too amused with Taco Bell’s 79¢, 89¢, 99¢ assed schematics.

San Antonio: Man stabbed outside taco house dies.

New taco trucks in DC.

San Diego: Three gang members suspected of robbing taco shop.

Photo and recipe by chow.com

The following recipe is described as “better than the best” and only takes several hours to prepare.

INGREDIENTS:
5 medium roma tomatoes, cored and halved
10 dried chiles de arbol, stemmed, halved, and seeded
2 teaspoons ground dried pasilla peppers
1 tablespoon kosher salt
1 teaspoon sugar
1 1/2 cups water
2 tablespoons unsalted hulled pumpkin seeds
3 tablespoons white vinegar
1/4 cup minced scallions
1/4 cup coarsely chopped cilantro

(Continued)

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The Seattle PI uncover another huge local story. Paletas (Mexican Popsicles) are available at White Center’s Full Tilt Ice Cream, who also appear to have a dozen pinball machines, their own MySpace page, art, and local bands.

Woman burned by oil in taco truck collision in Concord.

The Examiner discover two secrets to delicious and spicy taco meat.

Sammy Hagar quote of the week that totally contradicts last week’s Sammy Hagar quote of the week: “I’ve been drinking tequila for a long time now, and it’s never been about drinking to get drunk. I don’t do that. I never drink tequila during the day, and I don’t drive at night.”

The following recipe was rated 4 forks (out of 4 forks) and brought to us by Bon Appétit.

Ingredients:
2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds baby back pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce
1/2 cup water
2 tablespoons (packed) golden brown sugar

Preparation:
Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.

Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.

Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)

Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
1 tablespoon instant espresso powder

1427 N 45 Street
Seattle, WA 98103

Sometimes when I haven’t had a taco for 18 hours I get the shakes. So today, I curbed my trembling bod at The Chile Pepper. The CP (not to be confused with cerebral palsy) is a quaint little house located in Wallingford. We ordered spicy pork tacos and the chicken suiza enchiladas. All this food arrived about 3 seconds after placing the order. I’ve waited longer for food at Long John Silver’s so this was mildly alarming.

Aesthetically, the enchiladas and tacos appear vibrant and substantial. However, both the chicken and pork were dry and lacked stroke-inducingly awesome flavor. A la carte items are not listed on the menu forcing customers to pay $9.95 – $15.95 for a crazy-looking bean and fluorescent white rice accompaniment. (Uncle Ben called. He wants his rice back.) And for some reason there are peas in the rice.

Perhaps the CP was having an off day, but maybe we will never know.

Seattle Taco Rating: 61%